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@pjfuscoonthenews1693 21 күн бұрын
It’s sauce. Gravy is the shit you put on turkey!
@jayfog34 Ай бұрын
Looks amazing 🤩 this is a must try recipe, thanks 👏🏼
@ZenKitchenVibes Ай бұрын
It’s a great way to mix up meatloaf night-and way better. Amazing leftover meatloaf subs too!
@billrzeszutko3526 Ай бұрын
The title of this video is blasphemous.
@ZenKitchenVibes Ай бұрын
Ha! Try it first and then let me know. What would you make Sunday gravy out of?
@AGMJSProduction Ай бұрын
That is an unfair test, depending on where the heating element are, the steel could have gotten more direct heat from the top from the heating element and thus a crunchier crust. You need to cook on either separately…
@ZenKitchenVibes Ай бұрын
Thanks for the note. I thought having the steel on top would help the stone with some heat from above too
@AGMJSProduction Ай бұрын
@@ZenKitchenVibesIf you get a chance, get one of those laser thermometer and you will notice roughly 200F difference between top rack and bottom rack if the heating element is on top. Where the heating element, the hotter it is. General consensus is that Steel will outperform anyways but this short is so unfair to the stone if the heating element is on top 😂
@leonardpatrol3805 2 ай бұрын
Food looks good but man you gotta work on your video technique cos that was terrible 😂
@ZenKitchenVibes Ай бұрын
One of my first shorts from last year. Brutal footage. Too stubborn to take it down. Food was incredible!
@luisgalindo6705 2 ай бұрын
this is just a very poorly executed cooking vid
@BCEME2000 2 ай бұрын
🤤
@rosemasching3239 2 ай бұрын
My dad makes these but he cooks the meat first
@ZenKitchenVibes 2 ай бұрын
This is pastrami, fully cooked too
@meltdown6165 2 ай бұрын
Pre-shredded cheese contains anti-caking agents. These will prevent your sauce from getting creamy. Use the real stuff, as chef told you!
@ZenKitchenVibes 2 ай бұрын
Well said! I’m far from a chef, but whatever the word is for self-taught from mom home kitchen cook!
@AntonioVidIQ 2 ай бұрын
This looks incredible. Excited to try it.
@ZenKitchenVibes 2 ай бұрын
It’s so good, so quick and easy after you learn the technique. Weeknight staple
@AntonioVidIQ 2 ай бұрын
@@ZenKitchenVibes I had this prepared table side in a parmesan cheese wheel. unfortunately it was a disappointment. no where near as creamy as yours looks.
@ZenKitchenVibes 2 ай бұрын
@@AntonioVidIQI do like to add some extra egg yolks to mine to make it extra silky smooth
@BCEME2000 2 ай бұрын
you had me at 'secret society'
@ZenKitchenVibes 2 ай бұрын
I Carbonari must be OG foodies
@Tylerandsnowifan222 3 ай бұрын
🤤
@Thewesmen67 3 ай бұрын
You messed up
@ZenKitchenVibes 3 ай бұрын
No way! P Diddy messed up
@ZenKitchenVibes 4 ай бұрын
Ingredients: Meatloaf: 1 pound ground beef 1 pound italian sausage 1 sleeve of saltine crackers 3/4 cup whole milk 2 eggs freshly grated OG parmigiana reggiano seasonings / spices (garlic, oregano, salt, pepper, crushed red pepper) fontina cheese Sauce: parmigiana rind 6 garlic cloves EVOO 28 oz tomatoes 15 oz tomato sauce salt / pepper Process: preheat your oven to 400 and start on the sauce first by thinly slicing garlic and add garlic to pot on medium heat with EVOO. add tomatoes, tomato sauce, parmigiana rind, salt and pepper and simmer for 15 minutes. make a panade with the saltines, milk, eggs, seasonings and form into a paste. add meat to panade and combine using hands all ingredients are mixed well. add freshly grated OG parmigiano reggiano to meat and combine. form loaf mixture in baking dish (sprayed with cooking spray) and pour sauce over meat, cover with aluminum foil and bake for 70 minutes. grate half a block of fontina, remove foil, add fontina and broil on high until cheese is browned. cut, serve, top with sauce and devour. eat meatloaf sandwiches the next day.
@rickguerrero2282 4 ай бұрын
I am definitely going to try this recipe! Nice video!
@ZenKitchenVibes 4 ай бұрын
Thanks Rick! I hope you enjoy. I've pinned the recipe, but let me know how it turns out or if you have any questions.
@angiebergeron1168 4 ай бұрын
You sound like Ray Liota
@kuiavey3081 6 ай бұрын
🙏🏽
@ZenKitchenVibes 6 ай бұрын
🙏
@BCEME2000 6 ай бұрын
Delizioso. You should get your own garden instead of stealing from your mother.
@ZenKitchenVibes 6 ай бұрын
Delizio indeed. Great idea BCEME200! It could teach my 5 and 3 year old some great life lessons. What do you like to grow in your garden?
@BCEME2000 6 ай бұрын
@@ZenKitchenVibes money and wasabi
@ZenKitchenVibes 6 ай бұрын
i like the way you garden. i'm coming over for some wasabi--but you're paying
@AntonioVidIQ 6 ай бұрын
Wow.. this looks amazing. Going to raid someone's garden today!
@ZenKitchenVibes 6 ай бұрын
Thanks Antonio! A fresh veggie is a superpower in the kitchen. I love how Italians understand that great food relies on using high quality ingredients!
@victorvacanti103 6 ай бұрын
It’s called sauce, sugu,ragu, Not gravy. Gravy’s for turkey bud
@ZenKitchenVibes 6 ай бұрын
thanks victor! I have no idea where gravy came from, but I bet you could even put this on turkey and make that dry, bland turkey meat taste delicious.
@Talah-f4v 6 ай бұрын
Ngl that look. Nasty
@ZenKitchenVibes 6 ай бұрын
Ugly delicious to quote one of the goats Dave Chang
@kaykay-b2v 6 ай бұрын
You’ll get popular in the future ❤
@kaykay-b2v 6 ай бұрын
Dont worry dude
@TheGodFather1941_ 6 ай бұрын
Bullsht.
@ZenKitchenVibes 6 ай бұрын
I promise it tastes better than bullsht!
@frankdemaria7766 7 ай бұрын
Obviously, this guy don’t know shit about food so I won’t even waste my time
@frankdemaria7766 7 ай бұрын
It’s called Sunday sauce. I don’t know where you get gravy from but it’s Sunday sauce if you want gravy make a turkey.
@ZenKitchenVibes 7 ай бұрын
Toe-may-toe, Toe-mah-toe, but your comment is one of the reasons I LOVE Italian food and culture so much, the passion about tradition. A true hallmark of the slow foods movement
@SissyAustin 6 ай бұрын
I worked as a Caregiver, my first patient was an Italian Gentleman, he was 90 years old. He told me on the second week, he was going to make his Mother's Meatballs and Gravy. He added all the ingredients to the meat and I couldn't be in the kitchen, because he didn't want me to know how to make them. After two months, he allowed me to be in the kitchen, and before he died, he allowed me to make them by myself. When he died, he had only one Son and two Grandsons, they didn't know how to make them, luckily I did. RIP Mr. Sam, I really loved you.
@markcrume 7 ай бұрын
use your hands to crush tomatoes.
@ZenKitchenVibes 7 ай бұрын
I like the way you think Mark! Hands are one of the best kitchen tools for so many things
@adamchurvis1 7 ай бұрын
If you purchased San Marzano tomatoes that had "Certified" on the label then you were duped. There IS no such thing as "certified" San Marzano tomatoes! The word "Certified" means absolutely positively nothing whatsoever; it is strictly a marketing term for those ignorant of San Marzano tomatoes. Unless the label has "D.O.P." printed on it and it is not a counterfeit of an established brand then those tomatoes were not grown anywhere NEAR Sarnese-Nocerino, and therefore will taste quite different because of the different terroir. There is no Certificating Body; D.O.P. is guaranteed by the EU.
@ZenKitchenVibes 7 ай бұрын
Glad you enjoyed the video Adam! Denominazione di Origine Protetta is sold by Costco sometimes, but yes there are many imposters and I agree the D.O.P. is the only trustworthy label. What's your backup if you can't find D.O.P tomatoes?
@adamchurvis1 7 ай бұрын
@@ZenKitchenVibes Anything Rega brand works well: passata, paste, and whole tomatoes. Tomato paste wouldn't be made from San Marzano tomatoes because there are so very few acres of them grown each year, and making tomato paste from San Marzano tomatoes would be like making red wine vinegar from a 1961 Château Margaux. The only terroir legal for growing D.O.P. San Marzano tomatoes is so small you wouldn't believe it. That, and much of it is under a highway overpass! One VERY surprising discovery is that a tin of Hunt's Crushed Tomatoes works beautifully for anything requiring tomatoes to be broken down. I hate Hunt's ketchup with a passion, and their cut-tomato products have too much Calcium Chloride in them for my palate, but their Crushed product is superb. In fact, I've stopped buying Rega passata and now just buy the Hunt's Crushed. Give it a try and you'll see. You have to go where the evidence leads.
@ZenKitchenVibes 7 ай бұрын
Thanks for the tip. I’ll have to try the Hunt’s crushed tomatoes and see-certainly an unexpected tip. Generally speaking additives in our food is a real problem and I hope it garners some serious attention and or regulation soon.
@adamchurvis1 7 ай бұрын
@@ZenKitchenVibes Calcium Chloride is perfectly safe, and if it weren't present in canned diced tomato products they would be a disgusting can of slop that slid on your tongue and made you want to gag. Calcium Chloride stiffens the cell walls to keep them (more) intact for long periods of time. The issue I have with Hunt's Diced and Petite Diced products is that they use far too much Calcium Chloride. Once you've trained your palate on it, you can't miss it, the same way you can't miss too much Sodium Citrate in commercial cheese sauces.
@corablah9809 7 ай бұрын
This is awesome, ive only had typical white flour pizzas!
@ZenKitchenVibes 7 ай бұрын
So good!
@ROCKETKNIGHT-ph7xp 7 ай бұрын
😢 😭👏👏👏👏👏👏👏
@ZenKitchenVibes 7 ай бұрын
🍕💯🔥🔥🔥
@ieatwhaticook 7 ай бұрын
Nice
@ZenKitchenVibes 7 ай бұрын
Glad you enjoyed it!
@zerp6971 7 ай бұрын
good video lil bro
@ZenKitchenVibes 7 ай бұрын
Thanks big bro
@AntonioVidIQ 7 ай бұрын
Love It
@ZenKitchenVibes 7 ай бұрын
You would LOVE these burgers. They are my go to for summertime barbecue parties
@lindatoews5265 7 ай бұрын
Thank you, this is so cool
@ZenKitchenVibes 7 ай бұрын
Glad you like it!
@linneamanion 7 ай бұрын
Agreed the Dam Marzano is too sweet. Granny Ginas recipes ate superb and I have bought het recipe book. She is marvellous as she is not too long-winded. We Italians do not need a history lesson. Bit thank you. Lorenza Botticelli
@ZenKitchenVibes 7 ай бұрын
Lorenza Boticelli--penso che Granny Ginas sugo e piu meglio, pero io vorrei insegnare la storia del sugo agli Americani o le gente che non sono italiani. Perdone me, mi italiano non e molto bene. Che tipo di tomate preferesci?
@linneamanion 7 ай бұрын
Nonna:s is superb all her recipes are 100%. Yours are slso OK but not like Nonna's
@ZenKitchenVibes 7 ай бұрын
It's very hard to be better than anything a Nonna makes
@DHRtheTHIRD 7 ай бұрын
prosciutto in meatballs is a genius move
@ZenKitchenVibes 7 ай бұрын
Yes it is Don Ross, Yes it is
@clairesweeney4334 7 ай бұрын
Is it me or does he sound just like Ray Liotta from Goodfellas narrating? 😎
@ZenKitchenVibes 7 ай бұрын
Might be the biggest compliment I’ve received yet. Hope you enjoy some good sauce too!
@edward2448 7 ай бұрын
Better Than Nonna's.? Maybe your Nonna, not mine. Fuggetaboutit 🇮🇹✝️
@ZenKitchenVibes 7 ай бұрын
How did your Nonna make it? Anything cooked by any Nonna is probably better than mine
@edward2448 7 ай бұрын
@@ZenKitchenVibes Just some friendly kidding. It's been 45 years since I've had Nonna's gravy. What I remember more is the homemade Gnocchi.🇺🇸✝️🇮🇹✌️
@vitoscatigno4207 8 ай бұрын
It’s not gravy and get lost!
@ZenKitchenVibes 8 ай бұрын
I will get lost in that Sunday sauce!
@6733hbr1 8 ай бұрын
I would say you stole my recipe but I use country ribs instead of baby back.....😉
@ZenKitchenVibes 8 ай бұрын
Ha! Everyone has their own gravy recipe, that’s one reason I love it so much. Do the country ribs shred into the sauce?
@howward4071 8 ай бұрын
@@ZenKitchenVibesYou know it
@pets7164 8 ай бұрын
First time watching your video. You said a word that I haven’t heard since the 1960s or 70s went right to my Soul that my Nana used. That word was SUKU “sauce”. Your sauce recipe is also fantastic And cooking it in the oven is genius.
@ZenKitchenVibes 8 ай бұрын
I bet your Nana made an incredible sugo. I love how certain foods can trigger so many nostalgic memories usually with family involved. The oven makes it so much easier and foolproof, still just as delicious as Nonna’s though.
@zooguy52 8 ай бұрын
san marzano is way too sweet for me...but the rest of this sunday sauce is amazing...I usually pass on the meatballs but your recipe looks great...thank you
@ZenKitchenVibes 8 ай бұрын
Tomayto Tomahto. One of my favorite parts about Sunday sauce in general is the different ways everyone makes the sauce and have their own traditions. Braciole is really good too, but also more challenging and time consuming.
@darianroscoe1017 9 ай бұрын
Taking Italy by storm? This is not a new concept/recipe by any means.
@ZenKitchenVibes 9 ай бұрын
I think of it all relatively speaking. Italy’s culinary history goes back thousands of years so in the grand scheme of things, if an Italian Nonna has never tried a dish, I think it’s pretty new, but your point is well taken!
@NOTstewcharonsociety 9 ай бұрын
🥚🥚🥚🥚🥚🥚🥚🥚 🗣️🔥
@ZenKitchenVibes 9 ай бұрын
Thank you!!! Charleston is an amazing place to visit and eat. Always something new to try and learn there. It’s important to remember our history good and bad. These shrimp are addictive. Perfect for a hot humid summer day
@tofubrz 9 ай бұрын
great video! i noticed you repeated the slavery fact twice. I really liked htat you included the history of charleston in the video. keep up the good work! would love to try this out also was kind of confused about the shrimp getting to 170 degrees. thanks
@smexTTS 9 ай бұрын
in my family we still call it tomato sauce.
@ZenKitchenVibes 9 ай бұрын
Gravy, sauce, sugo, always delicious
@puritech1609 10 ай бұрын
I think you had it okay up until the end. It looks way too burnt and fused together. If it was just a few strands with a bit of charring I think it would've been okay. Mixing it more will make it look more appetizing too.
@ZenKitchenVibes 10 ай бұрын
Getting the heat just right is critical to this technique, and a bit tricky. Definitely still learning, but it still tasted great!
@beiluloldham703 10 ай бұрын
'PromoSM'